• Plant-based & gluten-free. • One pot recipe. • Pantry staple ingredients. • Source of protein and fiber. • Ready in 35 minutes. • Easy to customize. • Great for meal prep.
– 1 medium white onion – 1 tbsp fresh ginger – 4 cloves garlic – 2 tbsp curry powder – 2 tsp cumin – 1 tsp turmeric – 1/2 tsp red pepper flakes – 1 x 28 oz. can diced tomatoes – 2 x 19 oz. cans chickpeas, – 1 x 400 mL can coconut milk – 1.5 cups vegetable broth – 1/2 cup uncooked rice – 1 x 10 oz. bag baby spinach
Saute the onion, garlic and ginger in a large pot for 5-6 minutes.
Add all the spices and cook for 2-3 minutes to toast the spices, stirring constantly.
Add everything except the spinach and cook for 15-20 minutes until the rice is cooked.
Add the spinach, turn off the heat and let sit for 5 minutes.
Serve your stew topped with fresh cilantro and a squeeze of fresh lime juice. Even better, fresh naan or pita for dipping.
I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.